Chicken with lemons
Have you never roasted lemons? Well you do not know what you're missing. The heat enhances the aroma and flavor of the lemons in a sauce that is a 10. It is so aromatic and delicious that it creates addiction.
You can accompany it with pasta or vegetables and of course French fries, but I love to serve it with rice to take full advantage of the sauce.
Ingredients:
- 3 teaspoons oregano
- 2 lemons, cut into 6 wedges each
- 2 tablespoons extra virgin olive oil
- 8 chicken breast fillets
- 3 tablespoons breadcrumbs
- 2 eggs
- Salt and freshly ground black pepper
- 2 teaspoons oregano
- 1 tablespoon butter
- 200 g sliced mozzarella
- 2 tablespoons of honey
- salt and ground black pepper
Preparation:
We preheat the oven to 220°C
In an oven-safe saucepan, put the lemons and sprinkle with oregano. We drizzle with olive oil.
Bake for 20 minutes until the lemons begin to burn on the edges.
We remove the lemon.
In a bowl, mix the breadcrumbs and oregano. In another we beat the eggs and season with salt and pepper.
We pass the chicken fillets through the egg mixture and then through the breadcrumbs.
In the saucepan, heat the oil over medium heat and fry the chicken fillets until golden brown.
Remove the chicken and add the butter and garlic, and cook until golden.
We add the chicken broth, and the roasted lemons with all their juice. We let the sauce cook for a couple of minutes. Add the chicken and bring to a boil. We put the mozzarella slices on top. We return to the oven in grill mode so that the cheese melts.
